Cheesy Potato Leek Casserole Bake

READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a large pot, boil diced potatoes for about 15 minutes or just until tender (not mushy!). Drain; then rinse with cold water and drain again. Place drained potatoes in a large mixing bowl.
  • Meanwhile, in a large skillet, melt butter over med-high heat. Add garlic and leeks and sauté just until leeks become tender. Add diced tomato, salt, pepper, paprika and parsley; stir well.
  • Reduce heat to low.
  • Stir in evaporated milk, cream cheese, and sour cream until well-blended.
  • Stir in shredded cheeses; combine well. Pour over drained potatoes and gently toss to coat.
  • Pour into lightly sprayed 13x9-inch baking pan. Bake; uncovered at 350° for 30-35 minutes or until top begins to slightly brown.
Advertisement